Sole Florentine

By á-3961

Ingredients

• 1 lb. sole fillets or flounder fillets
• 1/2 cup all-purpsoe flour
• the juice of 2 lemons, divided
• 2 eggs beaten
• 2 tsp. water
• 1/4 lb. butter
• 10 ounces fresh spinach, washed and well-drained

Preparation

Step 1

Melt 4 Tbsp. butter in a large frying pan over medium low heat. Add the juice of one lemon. Put flour on a paper plate. In a separate low dish, mix the water with the beaten eggs. Dust the filets with flour, then dip both sides in the beaten egg. Fry gently on each side until fish flakes easily. Remove fish to a heated plate. Add the rest of the butter and lemon juice to the frying pan. Add the spinach, turning gently until just "wilted". Serve spinach under each serving of fish.